Preparation Steps

• Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9x9-inch baking dish to form the crust.
• Bake the crust for 8–10 minutes until set and lightly golden. Remove from oven and let cool completely.
• In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and creamy.
• Spread the cream cheese mixture evenly over the cooled crust to form the second layer.
• In another bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until thickened. Gently spread the pudding over the cream cheese layer.
• Top the pudding with an even layer of whipped topping, smoothing it with a spatula for a neat finish.
• Sprinkle chocolate shavings over the top and arrange sliced strawberries if using. Refrigerate the dessert for at least 2 hours to set.
• Slice into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.